6 servings

Beef Ribs – 2 kg
Onion – 1 head
Carrot – 1 piece
Vegetable oil – 50 ml
Bay leaves – 2 pieces
beef broth – 300 ml
Water – 100 ml
dry red wine – 150 ml
fresh thyme – 1 piece
Wheat Flour – 2 tablespoons

1 For the marinade is not very large slice onion and carrot and fry for 1-2 minutes over moderate heat in a two-liter pot. When the vegetables are soft, add the wine into the pan, 1 sprig thyme, bay leaf, pepper, and cook 3 minutes. Then pour the liquid into a bowl and cool to room temperature.
2 Place beef ribs in a hermetically sealed package, pour the marinade and place, tightly closed, leave in refrigerator for several hours. While meat is marinating, do not forget to regularly turn to the marinade evenly soaked.
3 When finished, remove the meat marinating process of the package. Pour the marinade from the bag into a bowl and strain through a strainer, put on fire. Boil water and let cool.
4 Now spread the beef ribs with salt and pepper lightly priporoshite flour.
5 heat the pan on a large heavy-bottomed, and high walls a quarter cup of vegetable oil. Put it on beef ribs in single layer and brown them on all sides until golden brown.
6 Pour into a large saucepan with a thick bottom marinade and beef broth to the same place the grilled meat and leave to heat until boiling.
7 Cover the pan with a lid or foil and return to oven for 3-4 hours. Put pan on middle shelf. Preheat oven to 150 degrees.
8 The finished meat sprinkle herbs to taste and serve on large platter with a vegetable stew.